1 TBS olive oil
3 lbs asparagus, washed, woody end removed and cut into 2 inch pieces
2 large leeks, white and light green parts rinsed well and chopped into 1/2" pieces
1 medium onion, chopped
2 large potatoes, peeled and cubed
7 cups chicken stock
salt and pepper
2 cups low fat cottage cheese
1 cup fat free sour cream
Heat oil in a large soup pot over medium heat. When hot add asparagus, leeks and onion. Cook for 8-10 minutes, stirring ocassionally.
Add chicken stock, salt and pepper and potatoes to the pot and bring to a simmer. Cook for 20 minutes.
Remove from heat and add cottage cheese and sour cream.
Blend until smooth with an emulsifying blender OR put soup in batches in a blender and blend until smooth.
I garnish the soup with a little grated cheddar and some crisp fried pancetta.